southern chicken rice and gravy recipe

Written ByEmma Smyth Updated on
southern chicken rice and gravy recipe
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The Best southern chicken rice and gravy recipe

Southern chicken and rice with gravy is one of those meals that just feels like home. It’s simple, hearty, and always hits the spot, whether it’s a busy weeknight or a lazy Sunday dinner. I’ve been making this recipe for years, and it’s one of the few dishes my kids will actually ask for by name—no small feat when you’ve got picky eaters at the table. The best part is how easy it is to throw together, even on nights when I’m running late or just don’t feel like spending hours in the kitchen. What I love most about this dish is how versatile it is. You can dress it up for company with a side of roasted veggies or keep it casual with a big green salad. The gravy is rich and flavorful, but it’s not heavy like some creamy sauces can be, and the rice soaks up every bit of that savory goodness. Plus, it’s packed with protein from the chicken and has a good balance of carbs and fats, so it keeps everyone full and satisfied without leaving that sluggish, overstuffed feeling. It’s comfort food that doesn’t weigh you down, and that’s a win in my book. Another reason this recipe is a staple in our house is how well it stretches. A couple of chicken breasts or thighs can feed a crowd, and leftovers reheat beautifully for lunch the next day. I also appreciate that it’s a one-pot meal, which means less cleanup—something every busy mom can get behind. The ingredients are basic, but the flavor is anything but, and that’s the kind of magic I look for in a recipe. It’s not fancy, but it’s reliable, delicious, and always welcome at our table.
Southern Chicken and Rice with Gravy

Southern Chicken and Rice with Gravy

4.7 from 1034 votes

A comforting classic Southern dish featuring tender fried chicken served over fluffy rice and smothered in rich, savory gravy. This hearty meal is perfect for family dinners and brings a taste of the South to your table.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chicken
  • 4 boneless, skinless chicken thighs
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup buttermilk
  • Vegetable oil for frying
For the Rice
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tbsp butter
  • 1/2 tsp salt
For the Gravy
  • 2 tbsp chicken drippings (from frying)
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

👨‍🍳Directions

  1. 1 In a large bowl, combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Pour buttermilk into a separate bowl.
  2. 2 Dredge each chicken thigh in the buttermilk, then coat thoroughly in the flour mixture. Set aside on a plate.
  3. 3 Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat (350°F). Fry the chicken in batches for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F. Drain on paper towels and set aside.
  4. 4 In a separate pot, melt butter over medium heat. Add rice and stir to coat. Pour in chicken broth and salt, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
  5. 5 For the gravy, remove all but 2 tablespoons of drippings from the skillet used to fry the chicken. Whisk in flour and cook for 1-2 minutes until golden. Gradually whisk in chicken broth, salt, pepper, and garlic powder. Simmer for 5-7 minutes until thickened.
  6. 6 To serve, spoon rice onto plates, top with fried chicken, and generously drizzle with gravy.

🔧Equipment

  • Large skillet with lid
  • Deep fryer or heavy-bottomed pot
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Tongs
  • Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 32g

📝Notes

Tips: For extra crispy chicken, double-dredge the thighs in the flour mixture. If you prefer a lighter gravy, use low-sodium chicken broth. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Southern Chicken and Rice with Gravy Works

Southern chicken and rice with gravy is one of those recipes that just works every single time. It’s simple enough for a weeknight dinner but hearty and comforting enough to feed a crowd at a family gathering, potluck, or holiday meal. The creamy gravy and tender chicken over fluffy rice make it a satisfying, no-fuss dish that everyone—from kids to grandparents—will happily go back for seconds.

❓ Frequently Asked Questions About Southern Chicken and Rice with Gravy

1. What type of chicken is best for southern chicken and gravy?

The best chicken for this recipe is bone-in, skin-on pieces like thighs, drumsticks, or a whole cut-up chicken. Thighs are especially flavorful and stay juicy during cooking, while drumsticks add richness to the gravy. If you prefer white meat, you can use chicken breasts, but they may dry out faster, so monitor cooking time closely.

2. Can I make this recipe without a cast-iron skillet?

Yes, you can use a heavy-bottomed stainless steel or enameled Dutch oven instead of a cast-iron skillet. The key is to use a pan that retains heat well and allows for even browning. Avoid nonstick pans, as they won’t develop the fond (browned bits) needed for a deep-flavored gravy.

3. How do I prevent the gravy from being lumpy?

To avoid lumps, whisk the flour and fat (like butter or drippings) together over medium heat until smooth before slowly adding liquid. Start with a small amount of broth or milk, whisking constantly, then gradually add the rest. If lumps form, strain the gravy through a fine-mesh sieve or blend it briefly with an immersion blender.

4. Can I make this recipe ahead of time?

Yes! Southern chicken and gravy tastes even better the next day as the flavors meld. Store the chicken and gravy separately in airtight containers in the fridge for up to 3 days. Reheat the gravy on the stovetop over low heat, stirring often, and warm the chicken in the oven at 300°F (150°C) until heated through. Add a splash of broth if the gravy thickens too much.

5. What sides pair well with southern chicken and gravy?

Classic Southern sides complement this dish perfectly. Try serving it with buttery mashed potatoes, fluffy biscuits, or cornbread to soak up the gravy. Collard greens, green beans, or mac and cheese are also great options. For a lighter pairing, a simple cucumber salad or buttered peas work well.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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